How much flour and cream of tartar do you use to substitute for bread flour?

You can substitute all-purpose flour for bread flour, but you'll need to add some cream of tartar to mimic the gluten structure of bread flour. Here's how:

For every 1 cup of bread flour:

* Use 1 cup of all-purpose flour

* Add 1 1/2 teaspoons of cream of tartar

Explanation:

* Bread flour: Has a higher protein content (around 12-14%), which translates to more gluten. This gluten gives bread its structure and chewiness.

* All-purpose flour: Has a lower protein content (around 10-12%).

* Cream of tartar: Acts as a weak acid, helping to strengthen the gluten network in all-purpose flour.

Important Note:

* This substitution works well for most bread recipes. However, if you're making a recipe that requires a very high gluten content, like a baguette, using bread flour is still recommended.

* Be sure to sift the cream of tartar into the flour to ensure it is evenly distributed.

Example:

If a recipe calls for 3 cups of bread flour, you would use:

* 3 cups of all-purpose flour

* 4 1/2 teaspoons of cream of tartar (3 cups x 1 1/2 teaspoons)